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    Home » Brownies and Bars

    Vegan Peanut Butter Brownies

    Published: Oct 25, 2022 Updated: Oct 25, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Peanut Butter Brownies

    These vegan peanut butter brownies are ultra decadent and fudgy. Loaded with peanut butter and chocolate and topped with a peanut butter swirl.

    Stack of three brownies on a plate.

    This recipe for vegan peanut butter brownies is based on our fudgy vegan brownies, and with peanut butter added to the batter and more peanut butter swirled on top we have a winner!

    They are ultra fudgy with heaps of chocolate and peanut butter flavor in every bite.

    And of course you already know that chocolate and peanut butter is a match made in heaven. For more chocolate peanut butter desserts try our vegan chocolate peanut butter cookies and our vegan chocolate peanut butter fudge.

    You’ll also love our vegan peanut butter bars and vegan black bean brownies.

    Ingredients For Vegan Peanut Butter Swirl Brownies:

    Ingredients for vegan peanut butter brownies.

    Ingredient Notes

    • Vegan chocolate chips – or chunks both work great here. This recipe uses 1 ½ cups of vegan chocolate chips AND a cup of cocoa powder, so there is HEAPS of chocolate in these brownies.
    • Flax eggs – our flax eggs are made with a little less water than usual so that the brownies are super fudgy but not wet. We mixed 3 tablespoons of ground flax seeds with ½ cup of hot water. It’s ideal to make your flax eggs right at the beginning so that there is plenty of time for them to thicken before you need to use them.
    • Peanut butter – should be a creamy peanut butter. Natural peanut butter (that needs to be stirred before use) doesn’t tend to work nearly as well.
    Vegan peanut butter brownies stacked up on a plate.

    How To Make Vegan Peanut Butter Brownies – Step By Step

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • First up, make your flax eggs. Add 3 Tablespoons ground flaxseeds to a bowl and then pour ½ cup (120ml) of hot water from the kettle over the top. Leave it to sit and thicken while you prepare the other ingredients.
    • Sift all purpose flour and cocoa powder into a mixing bowl and add baking powder and salt. Mix together.
    Dry ingredients added to mixing bowl and mixed together.
    • Add vegan butter and ½ cup of vegan chocolate chips to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
    Vegan butter and chocolate chips added to microwave safe bowl and melted together.
    • Add peanut butter, flax eggs, white granulated sugar and vanilla extract to the melted butter and chocolate mix and whisk it in with a hand whisk.
    Flax egg, peanut butter, sugar and vanilla added to melted butter and chocolate mix and whisked in.
    • Add wet ingredients to dry and mix it into a thick batter.
    Wet ingredients added to dry and mixed into a brownie batter.
    • Add a cup of vegan chocolate chips and mix them in.
    Chocolate chips added to batter and mixed in.
    • Transfer to a 9×9 square baking dish (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side) and smooth down.
    • Dollop peanut butter onto the top of the brownies with a teaspoon.
    Brownie mix added to 9x9 baking dish and smoothed down, dollops of peanut butter placed on top.
    • Use a butter knife to swirl the peanut butter into the top of the brownies.
    • Bake at 350°F for 40 minutes. The brownies should look dry and set on top.
    Peanut butter swirled into the top of the brownie batter and then baked.
    • Let them cool and firm up in the pan for 15 minutes before you lift them out using the parchment paper overhang. If you try to lift them out using the parchment paper overhang and they seem like they may break, then leave them to cool for a bit longer before lifting them out.
    • Place them onto a wooden board and then place them into the fridge for around 2 hours until completely cold.
    Brownies placed onto wooden board and cut into squares.
    • When the brownies are completely cold, cut into squares and serve.
    Peanut butter brownies on a gray plate.

    Baker’s Tips

    1. Measure your flour properly. If you use too much flour accidentally, your brownies will be dry rather than moist and fudgy, so take care to measure your flour properly, either using a food scale or using the spoon and level method: spoon it into your measuring cup and level off the top. Don’t scoop it and don’t pack it into the cup.
    2. Let the brownies cool in the fridge for 2 hours. This makes them super fudgy!
    3. Make sure the brownies are cold before you slice them. This way they will slice well and won’t crumble.
    Peanut butter swirl brownies on a gray plate.

    Make Them Gluten Free

    We have not tested this recipe as gluten free but based on other recipes (like our vegan gluten free brownies) you should be able to make them gluten free by doing a simple swap of the flours.

    Use a gluten free all purpose baking blend in the same quantity as the regular flour for a gluten free version.

    Stack of brownies on a plate.

    Storing and Freezing

    Keep them stored in an airtight container at room temperature OR in the fridge for up to 1 week.

    They also freeze very well for up to 3 months. Thaw them in the fridge and then enjoy!

    Vegan peanut butter swirl brownies stacked up on a plate.

    More Delicious Vegan Dessert Bars

    • Vegan Biscoff Brownies
    • Vegan Blondies
    • Vegan Tiffin
    • Vegan Millionaire Shortbread

    Did you make this recipe? Be sure to leave a comment and rating below!

    Stack of vegan peanut butter brownies.

    Vegan Peanut Butter Brownies

    These vegan peanut butter brownies are ultra decadent and fudgy. Loaded with peanut butter and chocolate and topped with a peanut butter swirl.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 16
    Calories: 358kcal
    Author: Alison Andrews

    Ingredients

    • 1 ½ cups All Purpose Flour (188g)
    • 1 cup Cocoa Powder (86g) Unsweetened
    • 1 teaspoon Baking Powder
    • 1 teaspoon Salt
    • ½ cup Vegan Butter (112g)
    • ½ cup Vegan Chocolate Chips (90g)
    • ¼ cup Creamy Peanut Butter (63g)
    • 3 Tablespoons Ground Flaxseeds
    • ½ cup Hot Water (120ml)
    • 2 cups White Granulated Sugar (400g)
    • 2 teaspoons Vanilla Extract
    • 1 cup Vegan Chocolate Chips (175g)
    • ½ cup Creamy Peanut Butter (125g) For Swirling
    Prevent your screen from going dark

    Instructions

    • First up, mix the ground flaxseed and hot water together to make flax eggs. Add 3 Tablespoons ground flaxseeds to a bowl and then pour ½ cup (120ml) of hot water from the kettle over the top. Leave it to sit and thicken while you prepare the other ingredients.
    • Preheat the oven to 350°F (180°C) and spray a 9×9 square baking dish with non-stick spray and line it with parchment paper so that there is overhang on either side.
    • Sift all purpose flour and cocoa powder into a mixing bowl and add baking powder and salt. Mix together.
    • Add vegan butter and ½ cup of vegan chocolate chips to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
    • Add peanut butter, flax eggs, white granulated sugar and vanilla extract to the melted butter and chocolate mix and whisk it in with a hand whisk.
    • Add wet ingredients to dry and mix it into a thick batter.
    • Add a cup of vegan chocolate chips and mix them in.
    • Transfer to your prepared 9×9 square baking dish and smooth down.
    • Dollop peanut butter onto the top of the brownies with a teaspoon. Use a butter knife to swirl the peanut butter into the top of the brownies.
    • Bake for 40 minutes. The brownies should look dry and set on top.
    • Let them cool and firm up in the pan for 15 minutes before you lift them out using the parchment paper overhang. If you try to lift them out using the parchment paper overhang and they seem like they may break, then leave them to cool for a bit longer before lifting them out.
    • Place them onto a wooden board and then place them into the fridge for around 2 hours until completely cold. When the brownies are completely cold, cut into squares and serve.

    Notes

    1. Measure your flour properly. If you use too much flour accidentally, your brownies will be dry rather than moist and fudgy, so take care to measure your flour properly, either using a food scale or using the spoon and level method: spoon it into your measuring cup and level off the top. Don’t scoop it and don’t pack it into the cup.
    2. Peanut butter. This should be a creamy peanut butter. Natural peanut butter (that needs to be stirred before use) doesn’t work well.
    3. Let the brownies cool in the fridge for 2 hours. This makes them super fudgy!
    4. Make sure the brownies are cold before you slice them. This way they will slice well and won’t crumble.
    5. Gluten free: We have not tested this for gluten free but a gluten free all purpose baking blend in the same quantity as the regular flour should work.
    6. Storing and freezing: Keep them stored in an airtight container at room temperature OR in the fridge for up to 1 week. They also freeze very well for up to 3 months. Thaw them in the fridge and then enjoy!

    Nutrition

    Serving: 1Serve | Calories: 358kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 272mg | Potassium: 176mg | Fiber: 4g | Sugar: 34g | Vitamin A: 270IU | Vitamin C: 0.01mg | Calcium: 55mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Jan says

      October 27, 2022 at 10:34 pm

      I would like to try this recipe, but would like to know if they would turn out OK if I cut amount of sugar in half.

      Reply
      • Alison Andrews says

        October 28, 2022 at 11:23 am

        They will be decidedly less fudgy. Sugar in brownies is not just for sweetness it’s also for fudginess.

        Reply

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